Apparatus for continuous beer production.



- Patented Sept. 30, I902. I C. SUHMITZ. APPARATUS FOR GONTINUUUS BEER PRODUCTION;

(Appliba-tion filed. Apr. 24, 1901 2 Sheet-Sheet I.

(No Model.)

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No'. 7I0,396. Patented Sept. 30, I902.

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APPARATUS FOR CONTINUOUS BEER PRODUGTlON.

(Application filed Apr. 24, 1901.) (llo Model.) 2 Sheets-Sheet 2.

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UNITED STATES PATENT ()FF-ICE.

APPARATUS FOR CONTINUOUS BEER PRODUCTION.

SPECIFICATION forming part of Letters Patent No. 710,396, dated September 30, 1902.

Application filed April 24, 1901. Serial No. 57,312; (No model.)

To all whom it may concern.-

Be it known that I, CORNELIUS SCHMITZ, a citizen of the Empire of Germany, residing in Godesloerg, in the Kingdom of Prussia and Empire of Germany, have invented certain new and useful Improvements in Apparatus for Making Beer, of which the following is a specification.

The object of this invention is to provide an apparatus in which the manufacture of beer can be efficiently, continuously, and

cheaply carried out with employment, for the making of the wort, of the process of producing wort from malt-flour for which United States Letters Patent were granted to me March 20, 1900, No. 645,835; and for this purpose the invention consists in the combination, in an apparatus for making beer, of a mash-tun, a drainage-vat located on a lower level than the same, a valved discharge-pipe connecting the mash-tun and drainage-vat, a brewing-copper located on a lower level than the drainage-vat, a valved dischargepipe connecting the mash-tun and brewingcopper, an open cooler located on a level between the drainage-vat and brewing-copper, inclined discharge-pipe connecting the drainage-vat with the cooler, an inclined valved discharge-pipe connecting said open cooler with the brewing-copper, a pump, valved pipes connecting the pump with the cooler and with the mash-tun and drainage-vat, two connected infusion-wort vessels, a valved discharge-pipe connecting one of said vessels with the mash-tun, a discharge-pipe connecting the other of said vessels with the brewing-copper, and a discharge-pipe connecting said second vessel with the mash-tun.

In the accompanying drawings, Figure 1 illustrates in side View, partly in vertical section,my improved apparatus; and Figs. 2 and 3 show in diagram the order of use of the vessels successivelyin the continuous manufacture of beer.

Referring to Fig. 1, A indicates the mashtun, B the drainage-vat, and O the brewingcopp er. These constitute the three chief vessels of the apparatus. From the bottom of the mash-tun extends an outlet 0, to which are connected two discharge-pipes b and c. A three-way cock d at the junction of the outlet a and the pipes b and c serve for directing the discharge from the mash -tun into either pipe or for shutting off the discharge entirely. Instead of the three-way valve (1. two valves, as e and f, located on the pipes 12 and 0, respectively, may be employed, as indicated in dotted lines. The drainage-vat is located on a lower level than the mash-tun, and from the brewing-copper 0 upper and lowercirculating-pipes h h, respectively,com-

'municate with a jacket g, surrounding the drainage-vat. The vat is provided with a suitable agitator B, the shaft a of which is journaled at its lower end in a suitable stepbearing a in the tank B and atits upper end in a cross-bar b of the vat. The brewingcopper is located on a lower level than the drainage-vat, and upon a level between the vat B and copper O is located a cooler 19, the same being a vessel open toatmospheric air, as shown in Fig. 1, and serving for cooling the wort from the high temperature at which it leaves the drainage-vat to a lower temperature, to 69 centigrade,) at which the subsequent saccharification proceeds more rapidly. From the drainage-vat inclined discharge-pipes a a provided with taps o 0 respectively lead to the open cooler, and from said cooler an inclined valved pipe 0. leads to the brewing-copper. The pipes of a are provided at their ends within the vat B with suitable screen-plates e e or other means for preventing entrance of'the grains therein. A valved pipe Z) connects a pump 70 with the coolerp', and from said pump extends a piped, which may be placed by a three-way cockj in communication with a pipe l, discharginginto the drainage-vat, or with a pipe m, discharging into the mash-tun. A pipe .2 extends from the brewing-copper to a pump F, and from the latter a pipe .2 extends in upward direction and is connected at 2 with the pipe 72., and from said point of connection 2 a delivery-pipe 2 extends farther in upward direction and delivers into a suitable receptacle b located to deliver into a cooling-pan G for cooling the brewed beer.

For preparing the inf usion-wort two vessels D and E are provided. D is a small mashtun, from the side of which extend at different heights pipes at, each provided with a cock p and connected at its outer end with a vertical pipe 0, located to discharge into the ing to the brewing-copper, or into a pipe w,

orto shut off the discharge from said vessel E entirely. The pipe to is used for running ofi the wash-water when cleaning the vessels D and E.

The steps involved in preparing the wort are similar to those set forth in my previous patent referred to. The infusion wort is preferably prepared separately from the main wort, however. For this purpose a suitable quantity of malt is placed in the vessel D and mixed therein with water of approximately 34 centigrade. The mass is allowed to settle and remain at rest for sufficient time to permit the formation of a clear wort, rich in diastase, and then the successive cocks p, beginning with the uppermost, are opened, and the wort flows through the pipes nand the pipe 0 into the vessel E. The remaining mass in D is run ofi through the pipe x into the large mash-tun A.

In Fig. 2 the various styles of shading indicate the different operations, according to the descriptive matter or key opposite each of the corresponding stylesin Fig. 3. By applying the key the various operations and the occupation of the three chief vessels may be clearly followed on Fig. 2.

A quantity of the finest malt-grist or maltflour is placed in the mash-tun A. The mashing operation ensues and is complete in one and. threefourths to two and one-half hours, the latter time being accorded in the diagram, Fig. 2. During this time the vessels B and O are not employed. The contents of the mashtun are now discharged through the pipe Z) into the drainage-vat B. Drainage commences aftera few minutes, and the wort runs off,when the taps o 0 are opened,through the pipes a a into the cooler 10, and thence through pipe a into the brewing-copper O. A partial saccharification has already taken place during the mashing operation in the tun A. Before boiling the wort in the copper 0, however, it is necessary to complete the saccharification. This step of completing the saccharification is known as after conversion. The wort when leaving the drainage-vat is at a higher temperature than the temperature at which this step of after conversion takes place most rapidly, and it is necessaryin order that this step of after conversion or final saccharification shall be completed with the least delay that the wort be cooled to a temperature of approximately to 69 centigrade. This cooling function is performed'by the cooler 19, through which the wort passes from the drainage-vat on its way to the copper. After the wort hasarrived in the copper in this cooled condition the infusionwort from the vessel E is admitted to the copper and the saccharification results by the mixing of the two worts. The mixture is then boiled, The mash-tun is cleaned immediately after the exit of the mash, about half an hour sufficing for the complete drawing off of the mass and the cleaning of the mashtun. The drainage of the wort from the vat B into the copper O occupies about three and one-half hours. At the beginning of the third hourt'. 6., at the end ofthe fifth hour from the start, as shown by Fig. 2a new charge is placed in the mash-tun A and the mashing operation repeated in the same, occupying, as

before, about two and one-half hours. During the first hour the draining operation is finished, the drainage-vat cleaned, the infusionwort from the vessel E run into the copper C, and the copper brought to the boil. Boiling is then kept up for two hours. During the first half-hour there is also proceeding the finishing of the mash process, the cleaning of the mash-tun, and drawing off of the main wort of the second run or boiling, and for two hours thereafter the wort drains through the pipes a a into the cooler p and is pumped thence by the pump it, through .pipes b, t', and m, into the mash-tun A, which having been cleaned is ready to receive it, The cleaning of the mash-tun, 850., does not consume an entire half-hour; but this time is allowed as it is available in the continuous working of the apparatus. During all but the last fifteen or twenty minutes of these two hours the boiling wort is circulated by the pump F, through the pipes 2 2 h, jacket g, and pipe h, back into the brewing-copper O. During the last fifteen or twenty minutes the pump is stopped, the valve g of the pipe h opened, and steam allowed to pass thereby through the pipe h, jacket 9, and pipe 72. back to the brewing-copper, thereby heating the mass in the drainage-vat to the boilingpoint. At the end of the boiling of the beer in the brewing-copper one-half hour is consumed in pumping 0d the beer into the vessel 17 and cooling-pan G and cleaning the brewing-copper. The wort for the second boiling is then run from the mash-tun through the pipe 0 into the brewing-copper and the wort thereafter allowed to drain from vat B, through the pipes a a cooler 19, and pipe a into the copper. This drainage continues for one and one-half hours. The mash-tun is after the exit of the wort immediately charged with malt-flour for the third run or boiling. is complete in about two and one half hours, during the last hour of which the finish of the draining operation, after conversion by the infusion-wort of the wort on the brewing-copper, cleaning of the drainage-vat, and bring- The mashing operation ensues and ing the copper to the boil, takes place. The

boiling continues as before for about three and one-half hours, during which time the wort is heated, drains into the cooler p, and

is pumped into the mash-tun A.. The brewed beer is now pumped up into the coolingpan G. This completes the second run. The copper is cleaned, the wort from the mashtun run into the same, the wort from the drainage-vat allowed to drain into the copper, and the mash-tun charged for the fourth run. The successive operations are repeated, all the apparatus being in simultaneous and practically continuous use, as indicated clearly by the diagram Fig. 2.

The pump F is used alternately for pumping off the brewed beer from the copper C and for circulating the wort being boiled in the copper to beer about the drainage-vat. The pipe 5 is connected at 5 with the circulation-pipe h for this purpose, and the valve g of said pipe h is located between the said connection 2' and the brewing-copper, said valve thereby preventing the flow of liquid supplied through the pipe .2 toward the brewing-copper through the pipe h and causing the same to flow in pipe h toward the drainage-vat and within thejacket g and out of the upper pipe h back into the brewing-copper.

The final stage of the draining process requires the use of steam for heating the'drainage-vat, and to secure this the pump F is stopped, the valve g opened,as described,and steam from the brewing-copperpasses through the pipes h h into the jacket g.

The open cooler secures the rapid cooling of the wort before the same enters the brewing-copper for final saccharification.

Having thus described my invention, I claim as new and desire to secure by Letters Patent- I The combination, in an apparatus for making beer,of a mash-tun,a drainage-vat located on a lower level than the same, valved discharge-pipes connecting the mash-tun and drainage-vat, a brewing-copper located on a lower level than the drainage-vat, a valved discharge-pipe connecting the mash-tun and brewing-copper, an open cooler located on a level between the drainage-vat and brewingcopper, inclined valved discharge-pipes connecting the drainage-vat with the cooler, an inclined valved discharge-pipe connecting said open cooler with the brewing-copper, a pump,valved pipes connecting the pump with the cooler and with the mash-tun and drainage-vat, two connected infusion-wort vessels, a valved discharge-pipe connecting one of said vessels with the mash-tun, a dischargepipe connecting the other of said vessels with the brewing-copper,and a discharge-pipe connecting said second vessel with the mash-tun, substantially as set forth.

In testimony that I claim the foregoing as my invention I have signed my name in presence of two subscribing witnesses.

CORNELIUS SCIIMITZ.

W itnesses:

KARL SOHMITT, CHARLES LE SIMPLE. 

